New Recipe: Gourmet Trail Food? Spaghetti Carbonara

Spaghetti Carbonara is delicious, most likely awful for you and nowhere as hard as one might think to make! Usually carbonara recipes for the outdoors involve flour, dry milk and other things. That isn’t a carbonara (even if it does taste good).

The first time I made it home, years ago, I was shocked at how simple it was and yet how satisfying it is. Using a few tricks means easy cleanup, and you will eat fast. If you would love to impress your hiking partner, this is the recipe to pull out. Pair it with a bag of crisp, juicy red grapes and life is pretty good!

I used 2 real eggs, in shell, for the recipe. Why? Eggs are easy to procure, where as dried eggs not so much. And beyond that, most dried eggs don’t taste good. See below for options though, and where to find the one brand of dried eggs that really do taste good. Carry fresh eggs wrapped in paper towels, in a drinking cup or pot to protect them. Then you have paper towels for easy cleanups after cooking!

Bring a wide 2 Liter pot of water to boil, lightly salted. Add spaghetti, cook for time on package. Drain carefully and stash pasta in a clean bowl or new quart freezer bag. Reserve the sandwich bag used for carrying dry pasta, crack eggs in and beat till combined.

Return pot to stove, over a low flame. Add in oil and bacon, heat till sizzling, toss in cooked spaghetti and toss to coat. Turn off the stove, pour in eggs and toss constantly to coat/cook eggs. Don’t be slow, as you can end up scrambling the eggs. Just toss fast.

Add most of the cheese mixture, toss to coat.

Serve topped with the remaining cheese and a bit more bacon if desired.

Serves 2.

Notes:

Dried eggs can be used, which will make the meal more portable/longer lasting. Use Ova Easy for best results. The ratio is ¼ cup dry egg + 6 Tbsp water. Carry the dry eggs in a snack bag, add in the water seal tightly and shake to dissolve. Use as you would fresh. You can source them via Packit Gourmet.